Spaghettone di gragnano, bottarga and truffle caviar

[[ recipeID=recipe-9l13dws7v, title=Spaghettone di gragnano, bottarga and truffle caviar ]]

Spaghettone di gragnano, bottarga and truffle caviar

A twist on a classic spaghetto with bottarga, simple and yet extremely tasty!

Servings: 2

Keywords: Pasta, Bottarga, Bottarga Boreale, Truffle caviar, Pasta recipe

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

  • 180 g spaghettoni
  • 12 g Bottarga Boreale, grated
  • 2 cloves garlic
  • 4 anchovies
  • Extra virgin olive oil
  • Extra bottarga to slice
  • Fish stock
  • Garlic oil
  • Chili oil

Instructions

  1. Bring a large pan of salted water to the boil and add the spaghetti.
  2. Heat the oil in a large saucepan and fry the garlic gently, without letting it brown.
  3. Add the anchovies and let them dissolve in the oil.
  4. Once the anchovies are melted, add the fish stock.
  5. Drain the spaghetti 5 minutes before they are ready and finish cooking them in the pan with the garlic and anchovy sauce.
  6. Remove from heat and stir the pasta with garlic oil, chili oil and grated bottarga and look for that creamy consistency.
  7. To serve, use long, thin tweezers to spin the spaghetti into neat portions. 
  8. Garnish with sliced bottarga and black truffle caviar on top.